Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons fresh ginger, grated
- 4 garlic cloves, minced
- 1 medium onion, sliced
- 2 large carrots, julienned
- 1 bell pepper, sliced (any color)
- 2 cups bok choy or spinach
- 8 ounces egg noodles or rice noodles
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add sliced chicken breast; season with salt and pepper and sauté until cooked through (about 5-7 minutes).
- Stir in onion, garlic, and ginger; cook for an additional 2-3 minutes until fragrant.
- Pour in chicken broth and water; bring to a rolling boil.
- Add carrots and bell pepper; cook for about 5 minutes until veggies soften.
- Stir in noodles; cook according to package instructions (approximately 5-7 minutes).
- About 2 minutes before the noodles are done, add bok choy or spinach to wilt.
- Taste the broth and adjust seasoning if needed.
- Serve hot in bowls garnished with sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg